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🍽️ Rabbit Rolls on Saffron Risotto with Pancetta-Wrapped Beans

820 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 small garlic clove
• 1 tsp. saffron threads
• 1 tbsp. olive oil
• 3 tbsp. butter
• 200 g risotto rice
• 100 ml dry white wine
• 700 ml meat broth
• 1 bay leaf
• 1 piece lemon peel
• 70 g grated Parmesan
• salt
• pepper (from the mill)
• 800 g rabbit back fillet
• 80 g lardo
• 2 sprigs sage
• salt
• pepper (from the mill)
• 3 tbsp. flour
• 2 eggs
• 80 g freshly grated Parmesan
• 2 tbsp. chive rings
• olive oil (for frying)
• 100 g green beans
• salt
• 4 slices pancetta
• 2 tbsp. olive oil
• pepper

Instructions

1. 1. Peel the onion and garlic and chop both ingredients very finely.
2. 2. Dissolve the saffron threads in three tablespoons of lukewarm water.
3. 3. Heat olive oil and one teaspoon of butter in a pot.
4. 4. Sauté the onions and garlic until translucent, stirring occasionally.
5. 5. Add the risotto rice and sauté briefly until it shines.
6. 6. Pour in half of the wine and let it cook down completely.
7. 7. Repeat the process with the remaining wine.
8. 8. Pour in enough broth to just cover the rice.
9. 9. Add the saffron with its soaking water, a bay leaf, and lemon zest.
10. 10. Let the rice cook until al dente, stirring occasionally.
11. 11. Wash the rabbit back fillets and pat them dry.
12. 12. Cut the meat into pieces about twelve centimeters long.
13. 13. Slice the lardo into paper-thin slices.
14. 14. Lay the lardo slices next to each other with slight overlap.
15. 15. Place one quarter of the rabbit pieces crosswise on the lardo.
16. 16. Pluck the sage leaves and sprinkle them over the meat.
17. 17. Season with salt and pepper.
18. 18. Roll the lardo tightly around the rabbit.
19. 19. Carefully roll the bundles in flour.
20. 20. Dip them into the beaten eggs.
21. 21. Bread the rolls with grated Parmesan.
22. 22. Ensure the rolls hold together firmly.
23. 23. Fry the rolls in plenty of hot oil in a non-stick pan.
24. 24. Turn them occasionally and fry for about eight minutes until golden brown.
25. 25. Wash and trim the beans.
26. 26. Blanch the beans in salted water for about four minutes until al dente.
27. 27. Shock the beans with cold water.
28. 28. Wrap each portion of beans in a piece of pancetta.
29. 29. Fry the bean bundles with the seam side down in hot oil.
30. 30. Fry for about five minutes, turning occasionally.
31. 31. Season the beans with pepper.
32. 32. Remove the lemon zest and bay leaf from the risotto.
33. 33. Stir Parmesan, chives, and the remaining butter into the risotto.
34. 34. Season the risotto with salt and pepper to taste.
35. 35. Plate the risotto.
36. 36. Halve the rabbit rolls and place them on the rice.
37. 37. Place the beans on top and serve the dish.

Nutrition per serving

• kcal: 820
• Protein: 62 g · Fett/Fat: 42 g · Carbs: 48 g